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Article: Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage

TitleCharacterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage
Authors
KeywordsAngiotensin-I-converting enzyme
Exopolysaccharides
Probiotics
Rheology
Issue Date2010
PublisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/lwt
Citation
Lwt - Food Science And Technology, 2010, v. 43 n. 5, p. 819-827 How to Cite?
AbstractThis study examined the influence of exopolysaccharides (EPS) produced in situ on the viability of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and probiotics, the proteolytic and ACE-inhibitory activities, and textural and rheological properties of inulin-containing probiotic yogurt during refrigerated storage. Two types of yogurt were prepared using strains of S. thermophilus not producing EPS (NEPY) and producing EPS (EPY). The yield of crude EPS increased (by 2.4 times) until day 21 of storage. Presence of EPS showed a protective effect on the survival of L. delbrueckii ssp. bulgaricus and Lactobacillus acidophilus but not on S. thermophilus, Lactobacillus casei and Bifidobacterium longum. No changes in post-acidification, lactic acid content or the ACE-inhibition activity of the two types of yogurt were observed. Overall, EPS containing yogurts exhibited higher proteolysis in the presence of inulin and probiotics (0.698 units) than the corresponding control (0.563 units). The storage and loss moduli (Pa), yield stress (Pa), consistency index (Pa s) and thixotrophic behaviour (Pa s-1) of both samples were similar at day 1 and the influence of EPS was observable only after day 7. Such a variation of the effect of EPS on the textural and rheological properties of low-fat yogurt appears to be partially due to the presence of probiotics. © 2010 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144449
ISSN
2015 Impact Factor: 2.711
2015 SCImago Journal Rankings: 1.300
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorRamchandran, Len_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:08Z-
dc.date.available2012-01-20T09:02:08Z-
dc.date.issued2010en_HK
dc.identifier.citationLwt - Food Science And Technology, 2010, v. 43 n. 5, p. 819-827en_HK
dc.identifier.issn0023-6438en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144449-
dc.description.abstractThis study examined the influence of exopolysaccharides (EPS) produced in situ on the viability of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus and probiotics, the proteolytic and ACE-inhibitory activities, and textural and rheological properties of inulin-containing probiotic yogurt during refrigerated storage. Two types of yogurt were prepared using strains of S. thermophilus not producing EPS (NEPY) and producing EPS (EPY). The yield of crude EPS increased (by 2.4 times) until day 21 of storage. Presence of EPS showed a protective effect on the survival of L. delbrueckii ssp. bulgaricus and Lactobacillus acidophilus but not on S. thermophilus, Lactobacillus casei and Bifidobacterium longum. No changes in post-acidification, lactic acid content or the ACE-inhibition activity of the two types of yogurt were observed. Overall, EPS containing yogurts exhibited higher proteolysis in the presence of inulin and probiotics (0.698 units) than the corresponding control (0.563 units). The storage and loss moduli (Pa), yield stress (Pa), consistency index (Pa s) and thixotrophic behaviour (Pa s-1) of both samples were similar at day 1 and the influence of EPS was observable only after day 7. Such a variation of the effect of EPS on the textural and rheological properties of low-fat yogurt appears to be partially due to the presence of probiotics. © 2010 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/lwten_HK
dc.relation.ispartofLWT - Food Science and Technologyen_HK
dc.subjectAngiotensin-I-converting enzymeen_HK
dc.subjectExopolysaccharidesen_HK
dc.subjectProbioticsen_HK
dc.subjectRheologyen_HK
dc.titleCharacterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storageen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.lwt.2010.01.012en_HK
dc.identifier.scopuseid_2-s2.0-76849093511en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-76849093511&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume43en_HK
dc.identifier.issue5en_HK
dc.identifier.spage819en_HK
dc.identifier.epage827en_HK
dc.identifier.isiWOS:000275709600014-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridRamchandran, L=23467601800en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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